Cut the bean curd into 1- x 1-1/2-inch flat pieces.
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
the surfaces are somewhat firm and yellow. Drain
thoroughly. Soak the mushrooms in boiling water for
half an hour. Drain. Discard the stems and cut the
caps into halves. Cut the onion into thin slices.
Break the broccoli into individual florets and cut the
stem into 1-inch wedges.
Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and
mushrooms and stir-fry in the hot oil for 2 mintues,
to season the oil. Add the broccoli and stock and
continue to stir-fry for 1-1/2 minutes, and then cook,
covered, for 1-1/2 minutes. Uncover the pan or wok,
pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and
other dishes.
Source: New Chinese Vegetarian Cooking by Kenneth Lo
Typed for you by Karen Mintzias
